Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)
Main Article Content
Keywords
amino acid, cowpeas, minerals, proximate
Abstract
Chemical properties, mineral content and amino acid composition of three cowpea genotypes (Karagöz, Samanda? and Sar?k?z) were determined. Almost all investigated characteristics (except for potassium, sulphur, copper, proline, and sarcosine) were revealed to be statistically important. Chemical properties of cowpeas showed that protein ranged from 27.6 to 30.1%, carbohydrate 56.3-60.0%, ash 3.8-4.2%, fat 2.0-2.3% and moisture 5.9-7.2%. The amounts of potassium, phosphorus, calcium, sulphur, magnesium, iron, zinc, manganese and copper were adequate to meet macronutrient and micronutrient demand in human diets. The ratios of 22 amino acids showed that methionine, tryptophan and tyrosine amino acids were limiting components. According to the results, the cowpea genotypes were rich in the essential amino acids and chemical composition.
References
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Uwaegbute, A.C., Iroegbu, C.U. and Eke, O., 2000. Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products. Food Chemistry 68: 141-146.
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Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A. and Bhanger, M.I., 2007. Nutritional and compositional study of desi chickpea, (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry 105: 1357-1363.
Aluko, R. and Yada, R.Y., 1995. Structure-function relationships of cowpea (Vigna unguiculata) globulinisolate: influence of pH and NaCl on physic chemical and functional properties. Food Chemistry 53: 259-265.
American Association of Cereal Chemists International (AACCI), 1999. Approved methods of the AACCI (11th Ed.). Method 44-15.02. Moisture – air-oven methods. AACCI, St. Paul, MN, USA.
Asante, I.K., Adu-Dapaah, H. and Acheampong, A.O., 2007. Determination of some mineral components of cowpea (Vigna unguiculata(L.) Walp) using instrumental neutron activation analysis. West Africa Journal of Applied Ecology 11: 38-46.
Association of Official Analytical Chemists (AOAC), 2006. Official methods of analysis of AOAC International. AOAC, Rockville, MD, USA.
Baniel, A., Caer, D., Colas, B. and Gueguen, J., 1992. Functional properties of glycosylated derivatives of the 11 S storage protein from pea (Pisum sativum L.). Journal of Agriculture and Food Chemistry 41: 544-546.
Bodwell, C.E., Satterlee, L.D. and Hackler, L.R., 1980. Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymatic digestion methods. American Journal of Clinical Nutrition 33: 677-686.
Cheesebrough, M., 1987. Medical laboratory manual for tropical countries (2nd Ed.). Butterworth-Heinemann Ltd., Cambridge, UK, 524 pp.
Eke, O.S. and Akobundu, N.T., 1993. Functional properties of American yam bean (Sphenosty lisstenocarpa) seed flour as affected by processing. Food Chemistry 48: 337-340.
Food and Agriculture Organization/World Health Organization (FAO/WHO), 1985. Energy and protein requirements. WHO Technical Report Series no. 724, Geneva, Switzerland.
Herken, E.N., ?bano?lu, ?., Öner, M.D., Bilgiçli, N. and Güzel, S., 2007. Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour. Journal of Food Engineering 78: 366-372.
Idouraine, A. Yensen, S.B. and Weber, C.W., 1991. Tepary bean flour albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science 56: 1316-1318, 1326.
Juliano, B.O., 1999. Comparative nutritive value of various staple foods. Food Review International 15: 399-434.
Maia, F.M.M., Oliveira, J.T.A., Matos, M.R.T., Moreira, R.A. and Vasconcelos, I.M., 2000. Proximate composition, amino acid content and haemagglutinating and trypsin-inhibiting activities of some Brazilian Vigna unguiculata (L.) Walp cultivars. Journal of the Science Food and Agriculture 80: 453-458.
Mensa-Wilmot, Y., Philips, R.D. and Hargrove, J.L., 2001. Protein quality evaluation of cowpea-based extrusion cooked cereal/legume weaning mixtures. Nutrient Research 21: 849-857.
National Research Council, 1989. Recommended dietary allowances (10th Ed.). National Academy Press, Washington, DC, USA, 302 pp.
Omoruyi, F., Osagie, A.U. and Adamson, I., 1994. Blood protein and tissue enzymes in malnourished rats rehabilitated with corn crayfish-protein diets. Bioscience Research Communication 6: 1-6.
Onwuliri, V.A. and Obu, J.A., 2002. Lipids and other constituents of Vigna unguiculata and Phaseolus vulgaris grown in northern Nigeria. Food Chemistry 78: 1-7.
Özdemir, M., Topuz, A., Do?an, U. and Karkacier, M., 1998. F?nd?k çe?itlerinin baz? fiziksel ve kimyasal özellikleri [Some physical and chemical properties of hazelnut varieties]. G?da 23: 37-41.
Saika, P., Sarkar, C.R. and Borua, I., 1999. Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]. Food Chemistry 67: 347-352.
Sert, H. and Ceyhan, E., 2012. The effects of seed yield and some agricultural characters of different plant density on cowpea (Vigna sinensis (L.) Savi) in Hatay ecological conditions. Selcuk Journal of Agriculture and Food Science 26: 34-43.
Skujins, S., 1998. Handbook for ICP-AES (Varian-Vista). A short guide to vista series ICP-AES operation. Varian Medical Systems International AG, Zug, Switzerland, 29 pp.
Unlu, H., 2004. The effect of different sowing times on quality and yield properties of cowpea (Vigna unguiculata (L.) Walp.) in arid and irrigated conditions. MSc thesis, Süleyman DemirelUniversty, Isparta.
Uwaegbute, A.C., Iroegbu, C.U. and Eke, O., 2000. Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products. Food Chemistry 68: 141-146.
Vasconcelos, I.M., Mala, F.M.M., Farias, D.F., Campello, C.C., Carvalho, A.F.U., Moreira, R.A. and Oliveira, J.D.A., 2010. Protein fractions, amino acid composition and antinutritional constituents of high-yielding cowpea cultivars. Journal of Food Composition and Analysis 23: 54-60.
Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A. and Bhanger, M.I., 2007. Nutritional and compositional study of desi chickpea, (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry 105: 1357-1363.
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Aug 31, 2015
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